1tsp of honey (for a sweeter finish) or agave for vegans
Method:
Cook the noodles in a saucepan of salted boiling water for 4-5 minutes. Once cooked, drain and leave to one side.
Place a pan over a medium heat and add in a good drizzle of sesame oil. Add in the mushrooms, season with salt and pepper and cook for 5-10 minutes until soft.
Add the coconut milk, almond butter and stir well for a couple of minutes until well combined.
Next add in the lime juice, miso paste, spices, honey ( if using). Cook for a further 5 minutes before stirring through the coriander and hearts of palm noodles.
Serve with fresh chilli and a drizzle of sesame oil.